Description
A traditional Bangladesh dish, Pithali, or beef curry, is served at all major events. Caramelized onions and potent spices make this beef and gravy dish memorable. Serve with a flatbread or rice.
Ingredients
Scale
- 2 lbs Beef
- 2 cups onion, thinly sliced (divided)
- 2–3 cinnamon sticks, about 1 inch each
- 3–4 green cardamom
- 4–5 black peppercorn
- ½ teaspoon red chili powder
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- 1½ tablespoon ginger paste
- 1½ tablespoon garlic paste
- 1–2 bay leaves
- 1 teaspoon turmeric powder
- ½ cup + 1 tablespoon oil
- Salt, according to taste.
- ¼ cup rice flour
- ¼ teaspoon panch phoron (a whole spice blend)
- 1 teaspoon fennel seed powder
Instructions
- Heat oil in a pan. Add 1 cup onion and saute until golden or light brown;
- Put all spices from cinnamon to salt and fry them with a little water until oil separates.
- Add meat and stir about 10 to 12 minutes.
- Add enough water to cover the meat and cook till meat is tender.
- In a separate bowl, mix rice flour with ½ cup water and pour into the pan where meat is cooking. Cook 5 to 6 minutes until the gravy gets thick;
- In a separate pan, heat 1 tablespoon oil. Put panch phoron and onion.
- Sautee the onion till dark brown and pour over the beef curry.
- Turn off the stove and sprinkle the fennel seed powder.
- Cover the beef for the flavors to combine. Wait about 15 minutes before serving.
Notes
Gravy thickness depends on personal taste. If you like thick gravy, add more rice flour. If you like runny gravy keep the rice flour amount as per the measurement above.
- Category: Main
- Cuisine: Bangladeshi